It may be the wrong time of year here in the sunny south for this soup/stew
but I had it this weekend, heated, and again today for lunch, unheated
(cold) and had to share a winner with you all. ( my fine flavored friends )
It was so much better today as the flavors blended delightfully over the
weekend. Don't miss this - even if the ingredients sound strange together
give it a try-betcha be glad you did !
Savory Pumpkin Soup
2 1/2 cups fresh, cooked pumpkin or canned pumpkin
2 cups v-8 juice ( My Choice of liquid for this soup )
juice of two oranges
1/2 cup dry sherry or apple juice
1 small onion, chopped
1/3 cup diced celery
1 cup shredded carrot ( My Addition)
2 cloves fresh garlic, minced
2 T chopped jalepeno ( My Addition)
1 T crystallized ginger-chopped ( My Addition )
1/2 tsp. ground cinnamon
1 / 8 tsp. ground nutmeg
1/2 tsp. ground cumin
1/2 cup nonfat plain yogurt OR SOY MILK ( I used soy milk)
chopped fresh parsley for garnish
Puree cooked or canned pumpkin, vegetable broth and orange juice in
blender or food processor. Set aside
In a large soup pot, heat sherry or apple juice over medium-high heat.
Add onion, celery and garlic and sauté until soft but not browned,
about 10 minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin
mixture and bring to a boil. Lower heat to medium and simmer 10
minutes. Remove from heat; transfer 1 cup of soup to a small bowl and
stir in yogurt. Return to pot and blend well.
Garnish with chopped parsley if desired
Serves 6.
I hope you all will enjoy this as much as I did - Easy, delicious and
nutritious !